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Cracker Barrel Fried Chicken Tenders

Cracker Barrel Fried Chicken Tenders - recipe card
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Extra-crispy chicken tenders with a seasoned, crunchy coating and juicy, tender interior. This copycat recipe captures the classic flavor and texture of the restaurant favorite, perfect for a family dinner or game-day snack.

Ingredients

Scale
  • 1 lb chicken breast tenderloins (or boneless skinless chicken breasts, sliced into strips)
  • 2 cups buttermilk (well-shaken)
  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt (divided: 1½ tsp for flour, ½ tsp for brine)
  • 2 cups vegetable oil (for frying, about 1-inch deep in skillet)
  • Kosher salt, for finishing (optional)

Instructions

  1. In a large bowl, combine the chicken tenders with 1½ cups of buttermilk and ½ teaspoon of kosher salt. Stir to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and add flavor.
  2. In a shallow dish, whisk together the all-purpose flour, garlic powder, onion powder, paprika, cayenne, black pepper, and remaining 1½ teaspoons of kosher salt until evenly combined.
  3. Remove the chicken from the buttermilk, letting any excess drip off. Dredge each tender in the flour mixture, pressing lightly to adhere. Shake off the excess and set aside on a wire rack. Let the coated tenders rest for 5 minutes, which helps the coating stick during frying.
  4. While the chicken rests, pour the vegetable oil into a large, heavy-bottomed skillet (cast iron or stainless steel) to a depth of about 1 inch. Heat over medium-high heat until the oil shimmers and a pinch of flour sizzles immediately when dropped in (about 350°F / 175°C if using a thermometer).
  5. Working in batches, carefully place the breaded tenders into the hot oil in a single layer without crowding. Fry for 4-5 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to prevent over-browning.
  6. Remove the fried tenders with tongs and drain on a paper-towel-lined plate. Immediately sprinkle with a pinch of kosher salt, if desired. Repeat with the remaining tenders, allowing the oil to return to temperature between batches.
  7. Let the tenders rest for 5 minutes before serving to allow juices to redistribute. Serve hot with honey mustard, barbecue sauce, or your favorite dipping sauce.

Notes

Storage: Leftover fried chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: Cooked tenders can be frozen for up to 2 months. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a sealable bag or container. Reheating: For best crunch, reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes until hot and crispy. Avoid microwaving, which will make them soggy.

Nutrition

Keywords: Cracker Barrel fried chicken tenders, buttermilk chicken tenders, crunchy chicken strips, copycat recipe, southern fried chicken, deep fried chicken, chicken tenders recipe, easy chicken dinner, kid-friendly dinner, restaurant style chicken

Find it online: https://copycatkitchenco.com/cracker-barrel-fried-chicken-tenders/